Name: Braised Chicken Thighs With Olives and Herbs
Yield: 4 servings
Ingredients: 4–6 bone-in, skin-on chicken thighs; Kosher salt, freshly ground pepper; 1 Tbsp. extra-virgin olive oil; 2 medium onions, thinly sliced; 6 garlic cloves, smashed; 1 cup canned diced tomatoes; 1 cup Smoked Paprika and Sun-Dried Tomato Potlikker; 1 tsp. crushed red pepper flakes; ⅓ cup pitted Kalamata olives, halved; ¼ cup coarsely chopped oregano; ¼ cup coarsely chopped parsley; 2 tsp. finely grated lemon zest

braised chicken thighs with olives and herbs in a large skillet

Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

These fall-off-the-bone tender chicken thighs from chef Carla Hall are ideal for any night of the week (especially since they’re made in one skillet). Hall starts with her Smoked Paprika and Sun-Dried Tomato Potlikker as a rich, smoky flavor foundation, then adds Kalamata olives, lemon zest, and fresh herbs for bright, uplifting notes. Making the Smoked Paprika and Sun-Dried Tomato Potlikker is a crucial step here, so be sure to read through that recipe first.

What you’ll need

Large Straight-Sided Skillet
$200 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Tongs
$21 At Amazon
Wooden Spoon
$7 At Amazon

Recipe notes